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I don’t use the exact science but the water temperature really dictates how your dough finishes. We have to adjust our water ever couple of months due to changing temperature. My dough machine is in a very drafty spot in the kitchen so in the winter the water is very warm and in the summer we...

Do you mind sharing what your paying at the 100 Cs price. I have plenty of room for storage in my unusable basement. Right now I’m only using 16 inch. Id love to incorporate 12’s also. I go through about 200 a week

I use a custom box. I have for years. It’s not much more money than the generic, I can’t see why anyone wouldn’t. Do you guys? When I priced custom bags years ago I remeber them being ridiculously expensive. With that being said I think it makes you look very classy.

Garlic aioli Cajun mayo or some kind of remolaude (sp?)

I know a great place to get menu boards done. She’s a freelance artist and does many restaurants menus. She did mine on my wall after I chalkboard painted it. She does everything. Ill pm you some info. She is My fiancé ill make her give you the think tank price!

Asian salad Romaine lettuce Mandarin oranges Baby corn Chow mein noodles Grilled chicken We use a sesame ginger dressing made my Conway. It’s delicious. Get it from Sysco. It is very easy to store these items and they have a decent shelf life. With the exception of grilled chicken. Other...

I found mine on eBay 5 years ago. Pretty good price.

nick, you should consider just ground pork and not italian sausage. the spices from the sausage will make your meatballs taste like sausage. Spices such as fennel and cumin will own your meatballs. two ingredients not usually found in italian meatballs.

im wondering if anyone wants to share details about large catering clients. does anyone have any large accounts they do daily, weekly? how much do they net?

a little off topic but… do you have the chart to match the correct temp for water to the room temp?

A couple of weeks ago I stepped out to walk to the gas station next door to scoop something up. When I got back my second in command told me that a customer told her leave his slice in the oven extra long cause there is too much bacteria around and he gets sick every time he eats my pizza. Oddly...

I just wanted to share this with you guys. A 17 girl who started working for me about 9 months ago could be one of the best I have ever had. I like her take on pizza as most people don’t put much thought into it. Some of her measurements are wrong but her enthusiasm is there. As common pizza...

don’t really have an answer as to why I dont let anybody close the shop. Im more worried about my employees eating the kitchen apart and drinking all the bottled soda than anything else. I guess in the near future im gonna try to leave by 8 when we close at 10. but really I’m 27 with no kids...

i bake cookies in my pizza oven. THEY ARE DELICOUS

i have a partner. we each work 3.5 days a week. if one of us goes on an extended vacation then the other works every day. I never let anybody open or close without an owner. I do go on vaca a lot. im going into my fifth year and Im burnt out. this business eats away at you physically and...

@Tom - thank you very much. Thats like michael Jordan telling me I got a good jump shot. I really look up to you. Your feedback really means a lot. @Mike- lettuce would ruin my artery clogger! @BRAD- my delivery guy is big into video. He’s got a real deal camera that shoots 1080i...

something about mayo on top of pizza rubs me the wrong way. Not the biggest mayo guy myself. With that being said- you can cook a crust with olive oil, sea salt, black pepper, garlic, mozz, and oregano…top with with a chopped mix of bacon,romaine lettce, and chopped tomatoes using a light...

our new sandwich…“the meltdown”

Congrats. Make some money!

My biggest mistake was opening without a pos. I got one six months after I opened